Prosopa

An unusual, modern interpretation of Greek cuisine in a super-trendy setting. White couches and high-backed, bleached pine chairs. Flavours which are less robust and lower in oil than traditional Greek food. The nouvelle Hellenic approach has moments of brilliance (the melitzanosalata and homemade rosemary-infused lemonade are triumphant), but many classic dishes are a bitter disappointment for those used to the original – sometimes reducing the olive oil and garlic destroys the core flavours. Desserts are a strong point, the galaktoboureko custard tart is worth a trip all on its own. Service is remarkable – waiters could transfer to the finest of fine-dining venues without the need for further training.